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HMB-CA

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Introduction:

Product Name

HMB-Ca

Synonyms

Calcium Beta-hydroxy-beta-methylbutyrate

Appearance

White Crystalline Powder

CAS

135236-72-5

Molecular formula

C5H12CaO3

Molecular Weight  

160.23

Purity

98%min HMB-Ca

Sample

Available


The compound calcium beta-hydroxy-beta-methylbutyrate, abbreviated as HMB-Ca, CAS: 135236-72-5, β-hydroxy-β-methylbutyrate (HMB) is widely found in citrus fruits, certain vegetables such as cauliflower, legumes such as alfalfa, and certain fish and seafood. Due to the active nature of HMB, it can be synthetically converted into the calcium salt, β-hydroxy-β-methylbutyrate calcium (HMB-Ca); the calcium salt has a wide range of uses, such as food additives, dietary additives, and so on.


Specification:

Items Specifications Results
Appearance White crystalline powder Conforms
Ca Assay 13.6% - 14.8% 14.62%
HMB purity ≥84.0% 88.60%
Total Content ≥99.0% 100.27%
Loss on drying ≤7.0% 5.93%
Heavy metals ≤10ppm Conforms
Lead ≤3ppm Conforms
Arsenic(as As2O3) ≤1ppm Conforms
Mercury ≤0.1ppm Conforms
Cadmium ≤1ppm Conforms
Total Plate Count ≤1000cfu/g Conforms
Yeast & Moulds ≤50cfu/g Conforms
E.coli Negative Negative
Salmonella Negative Negative
Staphylococcus Negative Negative
Pile up density 0.3 - 0.6 g/ml Conforms


Function and Application:

1. HMB-Ca can be used to promote muscle growth, enhance immunity, reduce cholesterol and low-density lipoprotein (LDL) levels in the body to reduce the occurrence of coronary heart disease and cardiovascular disease, but also enhance the body's nitrogen-fixing ability to maintain the level of protein in the body, the raw material of calcium HMB powder is widely used.

2. HMB Ca can be added to beverages, milk and dairy products, cocoa products, chocolate and chocolate products, as well as confectionery, bakery products, special dietary foods, the recommended amount of calcium HMB is still≤3 g / day

3. The U.S. Food and Drug Administration's GRAS recognizes that HMB-Ca can be used in medical nutritional foods and special dietary foods.


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